Delicious, creamy mousse cake combined with fresh blueberries is a wonderful combination, isn’t it? Let’s join TasteVN get cooking to make this fresh cake right away!
1. Yogurt blueberry mousse cake
-
Preparation time
5 hours
-
Difficulty level
Medium
Ingredients for Yogurt blueberry mousse cake Serves 4
Blueberry jam 152 gr Cornstarch 10 gr (corn flour) Eggs 2 Whipping cream 150 ml Fresh milk 7 ml Yogurt 100 gr (unsweetened) Vanilla extract 1/4 teaspoon Almond flour 10 gr All-purpose flour 20 gr Gelatin 5 sheets Cooking oil 13 gr Sugar 50 gr Salt a pinch
How to Make Blueberry Yogurt Mousse Cake
-
Whip the Egg Whites
Put 2 egg whites and a pinch of salt into a bowl, and use a hand mixer to beat until well combined, then add about 1/4 teaspoon of cream of tartar to beat the egg whites until they are foamy like soap.
Divide 40 grams of sugar into 3 parts, adding each part one at a time and beating until dissolved. Beat each part of sugar for about 30 seconds on low speed before adding the next part.
When adding the last portion of sugar to the egg whites, switch the mixer to high speed and beat the egg whites until soft peaks form, with a creamy texture, and the mixture is sticky, glossy, and smooth. When you lift the whisk, it should form soft peaks that bend over.
Slowly add the whipped egg yolks into the egg whites, using the mixer to blend them together until combined.
In a bowl, mix together 13 grams of oil, 7 grams of unsweetened milk, and 1/4 teaspoon of vanilla extract.
Continue to slowly add the milk mixture into the eggs, using the mixer on low speed.
Tip:
- Divide the sugar into 2 or 3 portions and add it gradually, little by little. Avoid adding it all at once.
- The egg whites should be at room temperature (if taken out from the fridge). Additionally, ensure that the egg whites do not come into contact with impurities or fats, as this will prevent them from whipping up.
- You can whip the egg whites using a water bath at 50 degrees Celsius for quicker whipping and more stable egg structure.
-
Sift the flour
Mix 20g of all-purpose flour, 10g of cornstarch, and 10g of almond flour together.
Divide the flour into 2 portions, sift each portion of the flour mixture into the egg mixture, and use a spatula to fold the batter by scooping and lifting from underneath to avoid breaking the air bubbles, ensuring the cake rises beautifully.
Mix until the mixture is well combined. Repeat with the remaining flour.
-
Bake the cake
Preheat the oven to 170 degrees Celsius for 15 minutes before baking to stabilize the temperature.
Place the cake in a 16cm x 16cm cake pan, gently tap the pan on the table to remove large air bubbles.
Put the cake in the oven and bake at 155 – 160 degrees Celsius for 30 minutes.
Remove the cake, invert the cake pan onto the table to let it cool completely. Then use a knife to cut around the edge of the cake pan and remove the cake.
Use a round mold to shape the cake.
-
Whip the cream
Put 150ml of whipping cream (fat content from 30 – 40%) into a bowl, and use an electric mixer to whip the cream until it is soft and fluffy.
Tip: After whipping the cream until soft, place it in the refrigerator to maintain its fluffiness for mixing with the cream.
-
Make the blueberry yogurt cream mixture and prepare the mousse cake
Soak 3 sheets of gelatin in water until soft.
Heat 112g of blueberry jam with 10g of sugar on the stove, stirring until the sugar dissolves and the mixture is slightly warm.
Add the 3 sheets of gelatin that have been soaked and squeezed of water into the blueberry jam, simmer on low heat and stir quickly to ensure the gelatin dissolves completely.
Once the gelatin has fully dissolved, turn off the heat and transfer the mixture to a bowl, then add 100g of unsweetened yogurt and mix well. Divide the mixture into 2 parts.
Slowly add each part of the blueberry yogurt mixture to the previously whipped cream and gently fold to ensure a smooth and even mixture.
Tip: You can buy blueberry jam at stores or supermarkets without having to make it from fresh fruit yourself.
-
Make mousse cake
Put a layer of blueberry yogurt cream into the glass, then add a layer of cake, and continue with a layer of blueberry yogurt cream on top. Place in the refrigerator for about 2 hours to let the cake set.
Soak the remaining 2 sheets of gelatin in water until the gelatin softens. In a pot, add 30g of blueberry jam and 60g of water, heat the mixture. Add the gelatin and stir quickly to dissolve the gelatin into the jam mixture.
Take the set mousse cake out and pour the blueberry jelly on top, then continue to refrigerate for about 1 hour to let the jelly set.
-
Final product
Decorate the top with a little whipped cream and a few blueberries, and the blueberry mousse cake is ready.
Each layer of cake, the delicious blueberry jelly, soft and creamy. This is truly a wonderful idea for hot days.
2. Blueberry chocolate mousse cake
-
Preparation
5 hours
-
Difficulty
Medium
Ingredients for Blueberry chocolate mousse cake For 4 people
Blueberries 600 gr White chocolate 125 gr Whipping cream 675 gr Egg yolks 80 gr (about 6 pieces) Crushed biscuits 100 gr Sugar 260 gr Gelatin powder 30 gr Lemon juice 2 teaspoons
How to make Chocolate Blueberry Mousse Cake
-
Melting white chocolate
Place a pot on the stove, add 125g of whipping cream and bring it to a boil, then add 125g of white chocolate and let it sit for about 20 minutes for the chocolate to melt.
-
Whipping the eggs
In a bowl, add 80g of egg yolks (about 6 eggs) and 60g of sugar, use an electric mixer to beat for about 15 minutes until the egg mixture becomes fluffy.
-
Mixing the chocolate mousse mixture
Divide the chocolate into 2 parts, gradually add each part into the whipped egg yolks and mix well.
Whip 550g of whipping cream and divide it into 2 parts, then gradually add each part into the chocolate-egg mixture.
Finally, add 20g of melted gelatin and mix it in, then transfer it into a piping bag.
Tip: The melted gelatin can be made by adding 60ml of water to 20g of gelatin powder and letting it bloom. Then microwave for 30 seconds until the gelatin is completely melted.
-
Make blueberry jam
Put 600g of blueberries and 200g of sugar into a bowl and mix well. Then, put the blueberries into a pot to boil and add 2 teaspoons of lemon juice along with 10g of gelatin that has been melted.
Cook until everything is well combined, then turn off the heat and let it cool.
-
Pour into mold
Use a piping bag to put the chocolate mousse mixture into the mold, then add a little blueberry jam on top and continue with another layer of chocolate mousse. Sprinkle some crushed cookies on top and put everything in the refrigerator for 4 hours.
After that, take it out and thaw at room temperature for 1 hour.
-
Final Product
Invert the mold and place the cake on a plate, decorate with a few blueberries on top and the cake is complete. The cake is delicious, sweet, and rich in blueberry flavor combined with crispy cookie crumbs, making it irresistible for anyone who tries it. The cake tastes even better when served with a glass of milk.
How to choose fresh and delicious blueberries
- You should choose firm, dry blueberries that are blue in color. Do not buy red or green ones.
- Before buying, check the bottom of the container to see if there are any cracked or leaking berries; if so, those are spoiled and not tasty.
How to store mousse cake:
- Keep the cake in a food container, tightly closed, and store in the refrigerator at a temperature of 0 – 3 degrees Celsius.
- The cake is best enjoyed within 3 days of making.
See more:
Blueberry mousse cake is really wonderful, isn’t it? What are you waiting for? Let’s get into the kitchen and make it right away.
*Recipe and images referenced from the Youtube channel Savoury Days Kitchen and Cookat Vietnam
